How to properly pickle cabbage so that it is crispy: recipes in jars and pans

Not every housewife can prepare tasty and crispy cabbage for the winter. In order for the final product to be of high quality, it is important to know and follow the subtleties of the process, adhere to the recommended standards for ingredients and preparation steps, and also choose the right heads of cabbage for pickling.

How to properly salt cabbage to make it crispy

It is recommended to salt only mid-late and late cabbage varieties. Such vegetables have a dense structure, juicy and white stems, which contain a large amount of nutrients and sugars necessary for the fermentation process.

Important! The heads of cabbage are of medium size, flattened in shape. The varieties Slava, Podarok, and Valentina have proven themselves well for pickling.

You need to choose fresh and mature forks that spring slightly when pressed.. Products with cracks, damage, signs of disease and rotting are not suitable for pickling.

Exists a number of rules for preparing sauerkraut that you should pay attention to:

1. Plastic is suitable for fermentation, glass or enamel dishes without damage. The best option is an oak barrel.
2. Only clean tools and containers should be used.
3. Do not add iodized salt to cabbage. Take regular rock salt at the rate of 1 tbsp. l. per 1 kg of product.
4. The cabbage is chopped into equal-sized slices. The optimal width of the strips is 0.5 cm.
5. When fermenting using the dry method, the prepared product is lightly kneaded so that it releases the juice.
6. The cabbage is compacted tightly in the container so that the juice covers it completely.
7. During fermentation, vegetable slices should be pierced regularly (2-4 times a day) with a knife, knitting needle or wooden stick to the very bottom so that carbon dioxide, which is formed during fermentation, is released. If you do not do this, the cabbage will turn out to be bitter and unpleasant in taste.

Salt cabbage at room temperature for 3-5 days. The duration of fermentation depends on the composition of the ingredients, the air temperature in the room, as well as the preferences of the housewife. Then the product is moved to a cold place for long-term storage.

Recipes for pickling delicious crispy cabbage

How to pickle cabbage heads? There is a traditional dry method and using specially prepared brine.

We offer recipes for crispy pickles for the winter in jars and pans.

In jars for the winter

To prepare delicious and crispy salted cabbage in a jar 3 l, take these ingredients:

• head of cabbage – 2-2.2 kg;
• carrots - 2 medium root vegetables;
• bay leaf, allspice, dill seeds - to taste.

For the brine you will need:

• cold water – 1 l;
• salt – 3 tbsp. l. without top;
• sugar – 2 tbsp. l.

Prepared in several stages:

1. Shred the cabbage and grate the carrots. The ingredients are mixed and bay leaf is added.
2. Transfer the resulting vegetable mixture into a three-liter jar in which it will ferment.
3. Separately, prepare the brine: dissolve salt and sugar in water and pour the solution so that it completely covers the product.
4. The jar is placed in a large container, since during the fermentation process some of the liquid will spill out.

When carbon dioxide begins to be released on the second day, pierce the cabbage with a knife or other object to the very bottom 2-3 times a day so that the taste does not deteriorate.

If the room temperature is above +19°C, the fermentation process will end in three days. At lower temperatures it can last up to five days. The finished product is moved to a cold storage place.

Delicious and crispy cabbage can be prepared in jars and in other ways.

For 3 liters take the following ingredients:

• cabbage – 3 kg;
• carrots – 250 g;
• bay leaf – 4-5 pcs.;
• lingonberries – 2-3 handfuls;
• dill and caraway seeds - to taste;
• sour apples – 4-5 pcs.;
• salt – 75 g;
• water – 1 l.

Prepared in the following way:

1. Cut the forks into large pieces.
2. Grate carrots.
3. In a deep, clean enamel container, mix the prepared ingredients and rub them with your hands to release the juice.
4. Place pieces of apples and some spices at the bottom of the jar, and then a vegetable mixture, which is sprinkled with lingonberries. Alternate layers until the jar is full.

The container with the product is placed in a large basin, covered with a clean cloth and left to ferment for 3-4 days. The workpiece is regularly pierced to allow carbon dioxide to escape. After the fermentation process is over, the jar is placed in a cold place.

The easiest recipe in a saucepan

For 2 kg of cabbage you will need:

• carrots – 1 pc.;
• salt – 45 g;
• sugar – 1 tsp.

For pickling, medium and late varieties with flattened heads of cabbage are used, which are most suitable for preparing pickled product for the winter.

Prepare according to the following scheme:

1. The forks are cut using a shredder, which can be purchased at the store. The cuts are thin and uniform in shape. If there is no shredder, use a knife.
2. Grate the carrots on a coarse grater and mix them evenly with the cabbage. Add salt and sugar.
3. Knead the ingredients well and transfer the resulting mixture into an enamel pan, compacting it in layers.
4. Then crush the cabbage again using a masher.
5. Cover the vegetable mixture with a plate and place a three-liter jar of water on top as a pressure.

If the juice does not come out the next day, add 0.5 tbsp to the container. boiled salted water. Ferment for three days. At lower temperatures, the fermentation process may take 1-2 days.

Two or three times a day, remove the plate and pierce the cabbage with a knife or knitting needle to the very bottom to remove the carbon dioxide released. The finished product is placed in the refrigerator for storage.

Important! If you intend to store sauerkraut longer, it must be transferred to sterile jars, closed with plastic lids and placed in a cold place where the temperature does not rise above +5°C.

How to salt cabbage so that it is white

Dark salted cabbage looks very unattractive and unappetizing on the dinner table. To keep sauerkraut light, you need to adhere to the following recommendations:

1. For pickling, choose heads of cabbage that have a white core.
2. Do not allow the top green leaves to get into the cutting.
3. Put less carrots or add them to the product when it is already salted.
4. Do not grind the cabbage too much when cooking.

The product always darkens if it is in a container little juice. If the juice disappears during fermentation, you can add salted boiled water and put pressure on top.

Conclusion

Many housewives prepare salted cabbage.This is a very healthy dish that will help enrich the body with valuable minerals and vitamins during the cold period. Our great-grandmothers always prepared it for the winter in large quantities. There is even a belief that cabbage is fermented only during the waxing moon, so that it turns out tasty and crispy.